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thewheatguy (November 30, 1999 at 12:00 am)
I tried to post answers to the questions but for some reason could not get the post to go through.
thewheatguy (November 30, 1999 at 12:00 am)
test
mademoisellenikita (November 30, 1999 at 12:00 am)
hi, can you tell me how i can mill my grains/seeds. where did you buy that machine? is there a smaller version of that? thanksss
LMC616 (November 30, 1999 at 12:00 am)
Yes, I did, thank you! I plan on trying it soon. Have a great day, & thanks for the video!
thewheatguy (November 30, 1999 at 12:00 am)
You are exactly right! On our website grainmiller(dot)com about half way down on the right hand side there is a video that goes into more detail about what all is taken out for 'convenience' of shelf life. Thanks for adding to this thread!Best Blessings!PS: Did you get my reply (finally) about how much water for the pizza crust?
LMC616 (November 30, 1999 at 12:00 am)
The oil in the wheat germ contains all of the vitamin E, etc. that is so good for you. BUT, oils go rancid--they can't sit on the shelf. But the white starchy part of the wheat can. So, they keep that, and then add a few vitamins back in that they originally stripped out--but they only put back about 5 of the 19 that gets removed.
thewheatguy (November 30, 1999 at 12:00 am)
OH my! I am so very sorry I lost the login info to all these videos when my son went off to college! Please forgive me!The water amount is 1.5 Cups. If you use honey rather than sugar - you may want to drop it to 1 1/3 Cups.Again so sorry for the delay!Take a look at our home page for more tips and FREE recipes.Best Blessings!
LMC616 (November 30, 1999 at 12:00 am)
I tried to make this pizza dough, but it was a bit difficult because the amount of water was not stated, & not matter how hard I tried, I couldn't tell by pausing the video. It seems like a really good recipe, I hope I guessed correctly!
thewheatguy (November 30, 1999 at 12:00 am)
I had a mini-novel explaination for you but am limited to 500 charectors! ARG!The short of it is that dead flour can SIT on the shelf longer (no live nutrients, oils etc) thus they can sell more. You can subscribe to one of our websites (which I can't post here either) and get more info on the WHY of it all!I'd love to give you the more detailed version but can't with youtube limits. Sorry! Best Blessings!DonnaMillers Grain House
laurettabear (November 30, 1999 at 12:00 am)
Why is it that the store bought/pre packaged flour is missing all those nutrients? It seems that it would be cheaper for them just to leave it all in. |
